Grilled Shrimp Louie Salad Recipe

Although the Shrimp Louie salad has murky origins—it’s believed to have been invented in San Francisco in the early 1900s—it’s clear this classic dish has staying power. For our version, we give shrimp the smoky treatment with paprika, pepper, salt, and a coating of Sir Kensington’s Special Sauce. Artfully arranged on a bed of greens alongside hard-boiled eggs, creamy avocado, juicy tomatoes, and more, it’s a filling meal any day of the week.

Instructions

Make the shrimp:
Place shrimp in a large bowl and toss with oil, salt, pepper, and paprika. Heat a cast-iron pan over high heat and nestle shrimp inside, along with the lemon (cut-side down). Cook until shrimp are pink and translucent, about 2 minutes. Flip and continue cooking for another minute. Remove shrimp to a bowl and squeeze charred lemon over the top. Toss with special sauce and let cool.

Make the salad:
Toss lettuce with special sauce and arrange on a platter. Top with grilled shrimp, hard-boiled eggs, radishes, green onion, avocado, and cherry tomatoes.